Make everyone happy this Valentine’s Day with these marbled red velvet cheesecake brownies! This recipe has a strong cheesecake flavor, a layer of red velvet swirls, and a very moist, super soft finish.
Along with the brownies, you can also make Red Velvet Hot Chocolate.Just in time for Valentine’s Day,
here are some of our best dessert recipes.
This time, we’re bringing you Valentine’s Day desserts a few weeks early! That’s right, we are actually prepping for Valentine’s Day. That’s right, we’re actually bringing you the most festive desserts for Christmas! Pigs burn and hell flies . Or so the phrase goes. I want you to take the time to savor this once-in-a-lifetime, never-to-be-repeated sensation.
But I went one step further and made another video. I think I may have gotten the hang of making them, and I enjoy showing you guys what I did and how I did it.
These are the easiest moist cheesecake brownies I’ve ever made.
You will think I am crazy when I start making this recipe. The red velvet layer on the bottom is moldable like a trick-or-treat. As strange as it sounds, it worked amazingly well. The cheesecake and red velvet layer was very moist and super soft.
Georges bit into all the remaining heart-shaped pieces and kept saying “mmmm::mumble::gobble::gobble:”. I couldn’t quite understand what he was saying, but I knew it was the sound of a happy belly. My daughters can’t live without it either, but I guess that’s to be expected since it’s in my DNA.
Simple tips for making Red Velvet Cheesecake Brownies
- to make the hearts, I used this Wilton set of red heart shaped cookie cutters. They are actually not bite-sized: It’s more like 2-3 bite size. These brownies are definitely sturdy, even in the larger sizes…. (and I think it’s better to say I had a brownie).
- you need a large thick jelly roll pan. A thin pan will burn the bottom (hehehe). I have this one: ……. It is more expensive than the cheap ones from Walmart, but well worth it.
- if you decide to cut them into hearts instead of squares, you will be left with scraps. There are two options ……. One, eat standing over the sink. Two, make a milkshake Red Velvet Cheesecake Milkshake.
Marbled Red Velvet Cheesecake Brownies
Preparation time 25 minutes
Cooking time 30 minutes
Total Time 55 minutes
Make everyone happy this Valentine’s Day with these marbled red velvet cheesecake brownies! This recipe is insanely moist and super soft, with lots of flavor coming out of the cheesecake and red velvet swirl layers.
- 3 1/4 cups flour
- 2 1/4 cups granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup vegetable oil
- 5 tablespoons milk, divided
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 2 teaspoons white vinegar
- 2 8oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.
Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture…but don’t worry, that’s what you want.
Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles.
Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine’s Day treat!
Yield: 16 Serving Size: 1 Heart
Amount Per Serving: Calories : 490 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 87mg Sodium: 262mg Carbohydrates: 60g Fiber: 1g Sugar: 39g Protein: 7g